Tamarind Rice/Chinthapandu Pulihora

Prep Time: 5min
Cook Time: 25min
Total Time: 30min
Yield: 2-3 Servings

Ingredients

3 Cups Cooked White Rice(1 cup uncooked rice yields 3 cups cooked rice)
3/4 Cup Tamarind, extract pulp
3-4 Green Chillies, slit on one side
Salt to Taste
1/4 Tspn Turmeric Powder
1/4 Tspn Red Chilli Powder or Pepper Powder
1 Tspn Coriander(Dhania) Powder
1/4 Tspn Cumin(Jeera) Powder
1/8 Tspn Methi Powder
1 Tblspn Sesame(Til/Nuvvulu) Powder
1/2 Tspn Cumin(Jeera) Seeds
1/2 Tspn Mustard(Avaalu) Seeds
1/2 Tspn Jaggery(Bellam), optional
2-3 Dry Red Chillies
Few Curry Leaves
1/2 Tspn Chana Dal(Chanaga Pappu)
1/2 Tspn Urad Dal(Mina Pappu)
2-3 Tblspn Peanuts(Palli)
1 Tblspn Oil

For Tempering

1 Tblspn Oil
1/4 Tspn Cumin(Jeera) Seeds
1/4 Tspn Mustard(Avaalu) Seeds
1-2 Dry Red Chillies
Few Curry(Karivepaku) Leaves
1/4 Tspn Chana Dal(Chanaga Pappu)
1/4 Tspn Urad Dal(Mina Pappu)
2 Tblspn Peanuts(Palli)


Directions

• Heat oil in a sauce pan on low flame, add cumin seeds, mustard seeds, chana dal, urad dal, green chillies, dry red chillies, curry leaves, peanuts & saute for 2-3 minutes or until they turn golden brown.
• Add tamarind extract, salt, turmeric powder, coriander powder, cumin powder, methi powder, red chilli powder or pepper powder, jaggery & cook for 10-12 minutes or until oil separates by stirring occasionally. 
• Consistency should be thick (not too thick or thin) as shown in the picture below. Turn off the flame & let it cool at room temperature.

• For tempering; heat oil in a sauce pan on medium flame; add all the ingredients listed & saute for 2-3 minutes or until they turn golden brown. Turn off the flame & keep aside.
• In a mixing bowl; add cooked rice (before adding rice let it cool at room temperature), 4-5 tablespoons of cooked tamarind mixture(or add as needed), sesame powder, little salt & mix everything well. Now add tempering & mix. 
• Serve.

Note: Store remaining tamarind mixture in an airtight container & stays fresh for 15-20 days when refrigerated.

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